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Apr 2, 2010

Chicken Rolls

Servings: 6


1 can (8 count) crescent rolls

1 can cream of chicken soup

1 cup grated cheese

2 cups chopped chicken

1/2 cup milk

3 ounce package cream cheese

3 tablespoons butter, melted

1 tablespoon onion, chopped


Mix milk, 1/2 cup cheese and soup in saucepan.

Heat until cheese melts (do not boil).

Put part of soup mixture on bottom of casserole dish.

Mix cream cheese and butter together until smooth.

Add chicken and onion; mix well.

Roll up a spoonful of this mixture in the crescent rolls and place seam side down on soup in casserole dish.

Pour remaining sauce on top and sprinkle with cheese.

Bake at 325 for 30 minutes.